Lemony Rice and White Bean Soup

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Lemony Rice and White Bean Soup

This easy Lemony Rice and White Bean Soup is ready in just 30 minutes. Creamy white beans, tender rice, and fresh lemon make it cozy and bright. A simple one-pot meal that’s perfect for busy weeknights. (Vegan, Gluten Free).

Prep Time5

Cook Time25

Total Time30

Servings:

Author: Bri Beaudoin

Ingredients

1 lemon
2 tablespoons extra-virgin olive oil
1 chopped yellow onion (2 cups)
3 diced carrots
3 ribs diced celery
4 cloves minced garlic
1 tablespoon fresh thyme leaves (see note 1)
½ teaspoon fine sea salt
⅔ cup diced roasted red peppers (from a jar)
8 cups vegetable broth (see note 2)
1 cup Jasmine rice (dried/uncooked, see note 3)
2 (14 fl oz / 398 ml) cans butter beans (drained and rinsed, see note 4)
4 cups baby spinach (see note 5)
black pepper (to taste)

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Instructions

Slice lemon: Thinly slice 1 lemon (keep peel on) and remove any seeds. Set aside.
Cook veggies: In a large pot, heat 2 tablespoons extra-virgin olive oil over medium-high heat. Add 1 chopped yellow onion and saute, until golden around the edges, about 5 minutes. Add 3 diced carrots, 3 ribs diced celery, 4 cloves minced garlic, 1 tablespoon fresh thyme leaves, and ½ teaspoon fine sea salt. Saute, stirring frequently, for 2 minutes to soften slightly.
Boil: Add ⅔ cup diced roasted red peppers, 8 cups vegetable broth, and half of the lemon slices. Cover with lid slightly ajar, and bring to a boil.
Simmer: Stir in 1 cup Jasmine rice and 2 (14 fl oz / 398 ml) cans butter beans (drained and rinsed). Reduce heat to medium-low, cover with lid slightly ajar, and cook until rice is tender, about 15 minutes.
Finish: Remove soup from heat. Stir in 4 cups baby spinach. (You can also stir in more vegetable broth or water, to thin, if desired). Season with salt and pepper to taste. Ladle soup into bowls and garnish with remaining lemon slices.

Notes

Thyme: I love the flavor and look of fresh thyme, but you could substitute dried thyme instead. If using dried, reduce the amount—1 teaspoon dried thyme = 1 tablespoon fresh thyme.
Broth: The broth has a big impact on the flavor of this simple soup. Better Than Bouillon No Chicken is my favorite for this recipe. But their Vegetable Base works well too. Otherwise, use a well-seasoned broth you love the taste of.
Rice: Jasmine rice is ideal for its quick cook time and light texture. Another long-grain white rice can be used if needed. For this recipe, I recommend skipping rinsing—the extra starch helps give the broth a slightly creamy feel.
Beans: Butter beans are my favorite here because they’re large and creamy without falling apart. Cannellini or navy beans are good substitutes.
Spinach: Baby spinach is the quickest option since it wilts almost instantly. Chopped kale, Swiss chard, or other greens can also be used—just simmer until tender.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. The rice will continue to absorb liquid, so add a splash of broth or water when reheating to loosen the soup.

Nutrition